Irish Coffee Chocolate Mousse

Mix together pudding mix, milk, and coffee until well blended and thickened.

In a separate bowl (using an electric hand mixer) or a stand mixer, whisk together the heavy cream, Bailey’s Irish Cream, sugar, and vanilla until soft peaks form.

Whisk the whipped cream, then when soft peaks are formed, slowly add in the Bailey’s a little at a time.

Bailey’s whipped cream! Set aside a small amount for a whipped cream topping.

Stir one-third of the whipped cream into the pudding mixture until well blended.

Next, gently fold the rest of the whipped cream into the mixture, in order to keep the light texture of the mousse.

Refrigerate.

When ready to serve, top with a bit of whipped cream and a sliced strawberry.

Enjoy! Tip: To determine what type of peaks you have, dip a teaspoon or your beater/whisk into the whipped cream and lift.

If a peak stands up, but then collapses and melts back down, its soft.

If the peak continues to stand up tall, it’s stiff.

Firm peaks are somewhere in between, as they’ll stand up but the tips are mostly folded over.

Don’t overbeat, or you’ll get butter!